Cooking Enhances but the Degree of Ripeness Does Not Affect...

Journal of Nutrition 2012 / 12 Vol. 142; Iss. 12

Cooking Enhances but the Degree of Ripeness Does Not Affect Provitamin A Carotenoid Bioavailability from Bananas in Mongolian Gerbils

Bresnahan, K. A., Arscott, S. A., Khanna, H., Arinaitwe, G., Dale, J., Tushemereirwe, W., Mondloch, S., Tanumihardjo, J. P., De Moura, F. F., Tanumihardjo, S. A.
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Volume:
142
Language:
english
Journal:
Journal of Nutrition
DOI:
10.3945/jn.112.167544
Date:
December, 2012
File:
PDF, 562 KB
english, 2012
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